LCC offers classical cuisine
An epicurean gathering, featuring emphasis
on fresh Oregon fare, is scheduled for next
Thursday, Nov. 17, at Lane Community Col
lege. The feast will be prepared by students of
classical cuisine under the direction of chef
Guy Plaa and will feature Newport
bouillabaise, breast of chicken demi-deuil,
Oakridge chanterelles, port sauce, peas in
tomatoes, lettuce, apple and filbert salad and
Bear Creek pears with orange zabayon. Live
classical harp music will accompany the
dinner.
This classical cuisine dinner is one of several
annual events showcasing the gourmet food
and service luncheons available Monday
through Thursday at LCC's Renaissance Room
Restaurant. A Christmas buffet will be held
Dec. 8, and plans for a Mexican feast are being
laid to precede a traditional Hawaiian luau
which drew 800 people last spring.
The Renaissance Room is open from 11 a.m.
to 1:15 p.m. and offers elaborate daily specials
which include a mocktail (a non-alcoholic
beverage), appetizer, main entree and dessert
for a ridiculously low price of $3.75. Some en
trees: Schezuan beef with Chinese noodles
and vegetables, steak Marchaud de vin with
potatoes (sauteed steak with onions and
shallots, garnished with potato croqettes,
sauteed spinach and bordeiaise sauce) and
falafel pocket sandwich with dill sauce. A daily
menu includes an omelette du jour and a
vegetarian sandwich among other delights.
Not surprisingly, even for these quotidian af
fairs, reservations are imperative.
Tickets are $10 with an additional $2 for the
pleasure of a fine Oregon wine, and must be
purchased by Monday, Nov. 14. Dinner begins
at 6 p.m. To make reservations, call the LCC
home economics department at 74/-4501, ex
tension 2519.
Patrick Bleck
Hamburger heaven at Hamburger Terry's
Hamburger Terry's is unique.
Believe it or not, this burger joint is not a
supporter of the 1984 summer games, and
there are no jungle gyms under its neon sign.
In fact there's no neon sign.
Relatively speaking, Hamburger Terry's,
nestled in the Fifth Street Public Market, keeps
a pretty low profile compared to some of the
other hamburger places in town.
According to owners Ariel Klein and Gregory
Field, they don't even attempt to compete with
fast-food restaurants.
At Hamburger Terry's there exists no doubt
that the food is real. Prices are high compared
to the "three biggies," and it takes longer than
one minute to get your food.
Wooden tables and benches provide a cozy
atmosphere; weekday lunch hours and Satur
days and Sundays are downright crowded.
Food graphics adorn the walls and often Irish
folk music (a favorite of the owners') plays in
the background.
But the food is the reason to go there.
On this particular excursion I ordered the
best-selling "Terry Burger" with swiss cheese
and fries ($3.55). My companion ordered the
gargantuous "Belly Buster" with a tossed salad
($5).
Like McDonalds, at Hamburger Terry's there
are no waiters. I placed my order, then waited
about eight minutes for the burgers to cook.
Utensils, napkins and condiments are on a
self-serve basis. Collecting them and reading
the humorous menu gives you something to
do while waiting for your food.
Before I get into the meat of the Hamburger
Terry's eating experience, a little background
is necessary.
According to the owners, Hamburger Terry's
uses five ounces of pure beef hamburger for
all but one (the vegetarian burger) of their 24
varieties of burgers.
The burgers are charbroiled and brushed
with Hamburger Terry's secret "Terry Sauce,"
a wonderful tasting, zippy barbeque blend.
I'm forewarning you: the "burger decision"
is a tough one. There's everything from the
"Rich and Famous," a creation with herbed
cream cheese, avocado and sauteed
mushrooms, to the "Meatless Burger," no
meat, but a spinach souffle served on a bun,
and smothered with cheddar cheese, and
sauteed onions, mushrooms and green
peppers.
A piece of advice: eat at Hamburger Terry's
when your stomach is completely empty. They
don't skimp on proportions.
Also: mention how you like your burger
cooked when you place your order, otherwise
it will be cooked "medium-rare" — and that
means pink.
My simple burger was delicious with just let
tuce, tomato and onions. James's was seeming
ly insurmountable. Besides the basic burger, it
had sauteed mushrooms, salami, ranch dress
ing, onions, peppers, ham, swiss and cheddar
cheese, chili, avocado, olives and bacon.
Definitely not your typical big mac.
Other items on the menu include Ham
burger Terry's locally famous omelettes,
special breakfasts and sandwiches. They
feature homemade soup and muffins as well.
However, before trying any of these items,
go for a burger. Say I sent you.
Hamburger Terry's is open from 7 a.m. to 6
p.m. Monday through Thursday; 7 a.m. to 9
p.m. on Friday; 8 a.m. to 6 p.m. Saturday; and 9
a.m. to 5 p.m. Sunday. Kim Carlson
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